Warm Potato Salad with Feta and Dill

Warm Potato Salad with Feta and Dill

What I use: (serves 6 as a side)

  • 5-6 Yukon gold potatoes, cut into 1” chunks
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 2 dill pickles, diced small
  • 2 ribs of celery, diced small
  • 1/4 cup leeks, thinly sliced (or diced shallot / red onion works)
  • 2 tbsp grainy dijon (I love Kozliks triple crunch – it’s THE best)
  • 2 tbsp capers, roughly chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp chives, finely chopped
  • Juice of 1/2 lemon (about 1 tbsp)
  • 2 tbsp olive oil
  • 1/4 cup crumbled feta (optional)

What I do:

  1. Preheat oven to 425F. Toss the potatoes in oil, salt, garlic powder, and pepper. Lay on a sheet tray lined with parchment paper and roast in oven for 25 to 30 minutes or until golden brown and tender.
  2. Meanwhile, dice all your veg and herbs up and gently mix in a large bowl.
  3. Toss warm potatoes in your bowl with all the fixings. Add lemon juice, olive oil and feta. Taste for seasoning – add a pinch of salt if it needs it. I like to mash the potatoes and break them up a little bit with the back of a spoon – but you do you.
  4. Serve warm or at room temp! Also good cold from the fridge on day 2 😏
all the goods sans potato

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